Masaharu Morimoto breaks down an entire monkfish on stage in record time.

Pierre Hermè immerses his audience in his “Sensations and Pleasure” presentation.

Daniel Boulud and his team during the “Mentor/ Protégée in Action” cooking demonstration.

Grant Achatz and Kim Severson of the The New York Times lead the keynote at the 2011 ICC: The Sixth Sense: Intuition, Emotion, and Experiential Evolution in Dining.

Audience members flood the demo table after David Burke and Doug Piper's “Burke and a Butcher” presentation.

A lucky audience member enjoys the experience firsthand of Sanghoon Degeimbre's “Interpretation by Interaction: Divining the Art of a Dish.”

Dan Barber during “A Recipe for the Recipe” presentation with a few cooking demos from his Blue Hill at Stone Barns test kitchen

Joël Robuchon during his “Classic Sous Vide” presentation

Chris Young, co-author of the six-volume Modernist Cuisine, demonstrates techniques in achieving new flavors and textures using modernist tools.

Dominique Persoone during “Chocolate is Rock'n'Roll and the Science of Food Pairings”

The Main Stage is the center of culinary gravity at ICC. One of the largest and most ambitious chef demonstration areas in America, the Main Stage is the forum where our ICC theme—Origins and Frontiers—will begin its three days of investigation, elaboration, and celebration. The stage plays host to some of the biggest ideas and personalities in the industry, and you gain free access to the Main Stage action when you purchase a three-day ICC pass. Don't miss out on these never-before-seen demonstrations:

So what does modern Italian mean today? Answer that question with none other than Mario Batali (B&B Hospitality Group – New York City), Mario Carbone (Parm – New York City),, and Davide Scabin (Combal.Zero – Italy).

Watch as Iron Chef Masaharu Morimoto (Morimoto – New York City) breaks down a breathtaking fish like only a sushi master can.